EL DIABLO
El Diablo: The Devil's Own Tequila Cocktail
El Diablo first appeared in Trader Vic's Book of Food & Drink in 1946, created by Victor Bergeron, the legendary restaurateur behind the tiki bar empire.
The drink represents one of the earliest tequila cocktails to gain recognition outside Mexico, according to Liquor.com. The cocktail combines tequila with crème de cassis (blackcurrant liqueur), fresh lime juice, and ginger beer. This combination creates a complex flavor profile balancing tequila's agave character with cassis's berry sweetness, lime's tartness, and ginger beer's spice, as noted in Difford's Guide.
El Diablo emerged during the mid-1940s when tequila was still relatively uncommon in American bars. Trader Vic's innovation was pairing the spirit with ingredients more commonly associated with rum cocktails, creating an accessible introduction to tequila for American drinkers.
The cocktail fell into relative obscurity after the 1950s but experienced revival during the craft cocktail movement. Modern bartenders appreciate El Diablo's balance and the way ginger beer's effervescence lightens the drink while cassis adds depth without overwhelming sweetness.
RECIPE:
1.5 oz tequila (blanco)
1/2 oz crème de cassis
3/4 oz fresh lime juice
3 oz ginger beer
Lime wheel for garnish
Method:
Add tequila, crème de cassis, and lime juice to a highball glass filled with ice.
Stir briefly to combine.
Top with ginger beer and stir gently.
Garnish with lime wheel.